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"This is one of my husband’s favorite recipes and now with it made over, he can really enjoy it, and even go back for seconds!" Gaye Andree — Rochester, New York
This recipe is:
Healthy
Nutritional Facts 1 slice equals 287 calories, 7 g fat (3 g saturated fat), 51 mg cholesterol, 155 mg sodium, 52 g carbohydrate, 1 g fiber, 5 g protein.
Originally published as Makeover Macaroon Cake in Healthy Cooking April/May 2010, p22
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Reviewed on Sep. 01, 2011 by daniellemom@aol.com
followed exactly, but used orange extract instead of almont...the best cake in a long time
Reviewed on May. 03, 2011 by CakeLadyTry
I used Sweetend :)
Reviewed on May. 03, 2011 by smazanec
Can someone please let me know if you used sweetened coconut or unsweetened? I'm making this tomorrow! :)
TASTY cake and easy!I sprayed the pan & it still stuck to the bottom, but did not fall apart to much when I got it out. But I did not use a bundt pan either, I used two round cake pansI baked at 326 but NO where NEAR 65 mins, it would have been burnt to a crisp. I think maybey 35-40 mins I cooked it and it was perfect; could be my oven though.Cant wait when my Marine comes home from work today to have him taste test it :) Then Im off to give samples to the neighbors :)
TASTY cake and easy!
I sprayed the pan & it still stuck to the bottom, but did not fall apart to much when I got it out. But I did not use a bundt pan either, I used two round cake pans
I baked at 326 but NO where NEAR 65 mins, it would have been burnt to a crisp. I think maybey 35-40 mins I cooked it and it was perfect; could be my oven though.
Cant wait when my Marine comes home from work today to have him taste test it :) Then Im off to give samples to the neighbors :)
Reviewed on May. 01, 2011 by cherokee01
i have not made this yet but i defentily will try it. sounds easy and yummy to gowith our coffee.
Reviewed on May. 01, 2011 by Lori Lane
Did not work out well. Overflowed all over the oven! Followed the directions to the letter, but used regular flour instead of cake flour. I am at 7200 feet elevation, so maybe it's just not a high altitude recipe.
Reviewed on Apr. 30, 2011 by sstetzel
MMauroQuestion regarding this recipe then if cake flour is not available ? You would use 3 cups of flour minus 3 tablespoons, correct?
Question regarding this recipe then if cake flour is not available ? You would use 3 cups of flour minus 3 tablespoons, correct?
To make one cup of cake flour you add 2 Tablespoons of cornstarch to a 1 cup measure and fill the rest with flour.
Reviewed on Apr. 30, 2011 by asia96
Definitely do not grease your pan. I greased mine as one reviewer suggested and when I inverted the pan for cooling, my whole cake fell out.
Reviewed on Apr. 30, 2011 by MMauro
Reviewed on Jun. 16, 2010 by autoshowcase
This is a delicious and easy cake to make. Great texture and not too sweet. Next time I will use some baking spray since it was a bit clingy to the pan.
Reviewed on May. 22, 2010 by bakerjess
Delicious! Took it to the in-laws for supper and it was a hit. I didn't have cake flour, so I used all all-purpose flour. Also, I was short an egg white. It still turned out great! I will make it again and again!!
Reviewed on May. 08, 2010 by hburnette1
Loved this recipe! There weren't any stores near me that carried cake flour, so I looked online and it said to substitute it with 1 cup of flour minus 2 tablespoons. So the total amount of flour I used instead of the cake flour was 1 and 1/2 cups minus 3 tablespoons of flour. I have never used cake flour so I couldn't tell the difference, but it turned out delicious! No complaints:)
Reviewed on May. 02, 2010 by needsomezzzs
delicious, served it with strawberries and whipped cream
Reviewed on Apr. 29, 2010 by sample123
I really liked this recipe
Reviewed on Apr. 28, 2010 by msheeron
Cake was good, but DO NOT use an ungreased pan like the recipe calls for. I did and I couldn't get the top half out of the pan.
Reviewed on Apr. 27, 2010 by tankala143
Just Tried. Its really wonderful. A 5 Star recipe.
Reviewed on Apr. 26, 2010 by carol678
Made this cake for Easter gathering. Sprinkled coconut on top and placed jelly beans around bottom. All the cousins loved it!
Reviewed on Mar. 29, 2010 by cher5873
Made this for desert for family getogether and loved it not to heavy or sweet and the only thing I would do is maybe use a little more coconut as family loves taste .
Reviewed on Mar. 26, 2010 by Ginny Ceresa
We loved this! Despite the 2 1/4 C of sugar, this is not too sweet. The almond flavor and the coconut are fantastic!
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